Chicken Vegetable Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I made this one night at the firehouse for the guys. Seemed to be a hit. I combined a few recipes I found into this personalized version! Ingredients:
4 chicken breasts (cut in strips) |
1/2 lb wide egg noodles |
1/2 lb frozen mixed vegetables |
1 (8 ounce) can condensed cream of chicken soup |
1/2 cup water |
1 egg |
1/8 cup butter (melted) or 1/8 cup margarine (melted) |
italian style breadcrumbs |
1/4 lb sharp cheddar cheese (grated) |
poultry seasoning |
salt and pepper |
dried basil |
dried parsley |
Directions:
1. Preheat oven to 375°F.
2. Cook chicken strips (season with last 4 ingredients to taste).
3. Cook noodles, rinse, drain, set aside.
4. Heat vegetables in pot of water, drain, set aside.
5. Beat eggs in a large bowl; add soup, water, and butter; mix all together thoroughly.
6. Combine (in casserole dish) noodles, chicken, vegetables, and mixture; fold together.
7. Top with bread crumbs to taste.
8. Bake uncovered for 40 minutes.
9. Top with cheese.
10. Bake additional 5 minutes.
11. Enjoy.
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